Chocolate chip cookies are a classic and one of my favorites, but I’m also a sucker for peanut butter blossom cookies. Instead of compromising and choosing one cookie, I decided to combine my favorite features from each and create these double chocolate peanut butter cookies.
What make both of those my favorite cookies? There’s a slight crunch from the chocolate that pairs well with the softness of the cookie. I went with chunky peanut butter and chocolate chunks to add an extra layer of crunch.
Gluten-Free Chocolate Peanut Butter Cookies
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Loading...You’ll fall in love with these gooey chocolate cookies. There’s a hint of saltiness and a nice crunch from the chunky peanut butter. Even better: they’re gluten free!
Ingredients
- 1 cup (256g) chunky, unsalted peanut butter
- 1/4 cup (60ml ) coconut oil, melted and slightly cooled*
- 1 cup (192g) coconut sugar
- 2 eggs, room temperature**
- 1 tsp pure vanilla extract
- 1/2 cup (56g) almond flour
- 1/3 cup (27g) cocoa powder
- 1/4 cup (20g) rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup dark chocolate chunks
- Sea salt, for topping***
Instructions
Line a baking sheet with parchment paper.
In a medium-sized bowl, mix the peanut butter, coconut oil, and coconut sugar. Add the eggs and vanilla, incorporating well.
In a separate bowl, combine the almond flour, cocoa powder, rolled oats, baking soda, and salt.
Add the dry ingredients to the wet and mix until just combined. Gently fold in the dark chocolate chunks.
Refrigerate the dough for 1-2 hours. This will keep the cookies from overspreading while baking.
Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
Drop tablespoon-sized balls of dough onto a baking sheet, keeping the cookies 2 inches apart.
Bake 12-14 minutes, depending on the size of your cookies. Sprinkle the cookies with sea salt.
Let the cookies cool on the baking sheet for 2 minutes and then transfer to a wire cooling rack.
Nutrition
-
218 Calories
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16.3g Carbohydrates
-
15.7g Fat
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6.4g Protein
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5.1g Saturated fat
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11.7g Sugar
Notes
* I highly recommend using a scale to measure coconut oil. It’s more accurate than using a measuring cup.
** If the eggs are not at room temperature, then it will solidify the coconut oil
*** If you use salted peanut butter, then you might want to omit the sea salt topping
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